Tasty & Healthy Vegetable Recipes

Vegetables make a very important part of our healthy diet. Besides being full of nutrition, they are also very easy to cook too. Catch hold of some healthy vegetable recipes in this article. These vegetable-based recipes have been specially picked up by expert chefs on the grounds of their nutritional values and taste of course!

Before you cook any vegetables, remember to always wash them to get rid of any dirt or chemicals.
Learn how to prepare and cook by following these easy recipes for vegetables:

Wash the vegetables -green pepper, red pepper and green beans. Don’t’ forget to remove the seeds from inside the peepers. Cut the stalk end off. Peel the carrots carefully. Cut all the vegetable- green and red pepper, carrot, mushrooms and green beans into small squares Peel the onion and cut it into small pieces.
Take a saucepan and heat some oil in it, till it is hot. Add green and red pepper, carrot, mushrooms, green beans, peas and onion into the saucepan. Fry for 3-4 minutes. Add rice and fry foe a minute.

Take a stock cube, crumble it and boil in about 500 ml of boiling water. Keep stirring until the cube is completely dissolved. The vegetable stock is ready.
Add stock and the turmeric to the rice mixture - and bring to the boil. Put a lid on the saucepan and simmer on a low heat for 10 minutes. Take the lid off and simmer for a further 5 minutes - until all the water is absorbed. Serve the delicious golden vegetable rice hot.

Heat the oven to 200°C/400°F/gas mark 6. Wash tomatoes and cut into quarters. Peel and crush the garlic cloves (or chop them very finely) Put the oil, garlic and any herbs into a bowl. Add tomato quarters and stir until well coated with the oil. Put tomatoes and oil mix in a roasting tin and place in the oven for 5-10 minutes until the tomatoes are starting to soften.
Serve these roasted vegetables as part of a main meal.

Wash the lentils in water and drain. Wash and peel the carrots and potato, then chop into small, even-sized pieces. Put the lentils and water in a saucepan. Cover with a lid and bring to the boil. When the water boils, add the carrot and potato pieces and reduce the heat. Simmer for 10-15 minutes, until soft. When soft, remove from the heat and mash with a fork or potato masher. Add the milk and coriander (if using) and stir to mix. Divide the mash into individual portions and freeze the spare portions. Make sure the containers you use are suitable for freezing. This is a very healthy vegetable recipe.

Follow the instructions for this vegetable-based recipe.
Wash the broccoli. Preheat the oven to 190°C/gas mark 5. Peel the onion and chop it into small pieces. Cut the broccoli into small pieces. Boil the broccoli for 5 minutes until soft, then drain. Pour the tinned tomatoes into a saucepan and add the onions. Cook for 10 minutes, whilst stirring, then add the broccoli. Remove the saucepan from the heat. Fill another saucepan with boiling water, add the rice, then turn down the heat and simmer for 10 minutes. Drain the rice.

Pour the rice and the broccoli and tomato mixture into dish that can go in the oven. Beat together the eggs, milk and half of the grated cheese in a bowl to make a sauce. Add the sauce to the other ingredients in the oven dish. Sprinkle the remaining grated cheese over the top. Bake for 40 minutes or until the top is golden brown. Serve.

Wash the broccoli. Preheat the oven to 190°C/gas mark 5. Peel the onion and chop it into small pieces. Cut the broccoli into small pieces. Boil the broccoli for 5 minutes until soft, then drain. Pour the tinned tomatoes into a saucepan and add the onions. Cook for 10 minutes, whilst stirring, then add the broccoli. Remove the saucepan from the heat.

Fill another saucepan with boiling water, add the rice, then turn down the heat and simmer for 10 minutes. Drain the rice. Pour the rice and the broccoli and tomato mixture into dish that can go in the oven. Beat together the eggs, milk and half of the grated cheese in a bowl to make a sauce. Add the sauce to the other ingredients in the oven dish. Sprinkle the remaining grated cheese over the top. Bake for 40 minutes or until the top is golden brown. Serve hot.